Mushroom Risotto With Italian Sausage Sauce

"A very nice recipe based on one from the Sunset Quick Cuisine cookbook. Its intro entices, "Moist and creamy, this risotto is laced with mushrooms and crowned with a meaty tomato sauce." I would start with the Italian Sausage Sauce so that its flavors blend while you make the Mushroom Risotto; otherwise, the original recipe says to make the Sausage Sauce while the risotto is simmering for the 15 minutes."
 
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photo by TheGrumpyChef photo by TheGrumpyChef
photo by TheGrumpyChef
Ready In:
40mins
Ingredients:
19
Serves:
4
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ingredients

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directions

  • ITALIAN SAUSAGE SAUCE:

  • Remove casings from the sausage and crumble meat into a 10-inch frying pan.
  • Add sliced onion. Saute over medium-high heat and cook, stirring until sausage is browned. Drain to remove fat.
  • Add tomatoes, basil, salt, tomato paste, and wine to pan. Bring to the boil; reduce heat and boil gently, uncoverd stirring often, until sauce is thickened (approximately 10 minutes). Keep warm.
  • MUSHROOM RISOTTO:

  • Melt butter with oil in a heavy 2-quart pan over medium heat. Add onion and mushrooms; cook, stirring often, until onion is translucent but not browned and liquid has evaporated. Add garlic, white pepper, and rice. Cook, stirring, until rice looks opaque (about 2 minutes).
  • Stir in broth and wine; bring mixture to a boil. Simmer rice at a gentle boil, uncovered, stirring occasionally, for 15 minutes.
  • Add cream to rice mixture. Cook until rice is just tender and most of the liquid has been absorbed (about 5 minutes; rice should still be al dente without tasting starchy). Stir in 1/4 cup of the cheese.
  • Spoon rice into a warm serving bowl and top with sauce. Garnish with parsley, if desired. Serve remaining 1/4 cup cheese to add to taste.

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Reviews

  1. Yum, Yum, Yum! What a fantastic dish! The risotto was so creamy and by itself would have made a delicious side. Next time I will be adding extra mushrooms though. For the meat sauce, I used 3/4 lbs of sausage, plus I had one andouille sausage link leftover from another dish that I chopped up and threw in. I really liked the little bit of heat it added. I did cook the meat sauce ahead of time as suggested, and it gave the flavors extra time to blend while waiting on the risotto. I will definitely be making this again! Made for PAC Spring 2009.
     
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